I was in a huge sainsburies the other day and stocked up on a load of vegan stuff.
ToFurkey sausages & Chick 'N - I've had the sausages and they are good - basically seitan flavoured with spices and tomato, they fry up well and worked really nicely as a sort of chorizo replacement.
Helmans Vegan Mayo - really thick and I think nicer than normal Hellmans. Veganaise is still nicer I think.
Sainsburies own brand blue cheese style block. I don't know what this is meant to be like but it smells and tastes like paint stripper. It's horrible.
Fry's Sausage Roll - much more sausage than a normal sausage roll, nice pastry and flavour but it was sooo dry.

I've been using an oil mix since watching that video as well, but ducks are friends not food, so I use a bit of a different mix - Olive Oil, Butter or Margarine & Coconut Oil seems to give me something similar and I've been getting really crunchy outsides.

You aren't getting these sort of flavours from espresso tho really, especially Starbuck's.
Like, I'm not being pretentious, there's a difference between a naturally processed etheopian bean and a dark roast columbian or whatever.

I bought some of this natural ethopian coffee from a local market at the weekend and it's probably the best coffee I've had for months. https://coffeegems.co.uk/collections/frontpage/products/origin-ethiopia-chelelektu
Very fruity, acidic and with a complex, almost fermented flavour.

It's the junipero that just needs a small amount of tonic, and really it depends on the tonic.
You can probably go for a bit more with the st George because it's so distinctive, but I'd suggest getting something like 1724 which is gentle and not too sweet.

I know where you mean but I haven't been back for years.
I had a silent pool the other day, I quite enjoyed it.
Here are a few of my other favourites while I'm here. Deaths Door
It's quite savoury, very smooth.
Junipero
I have a few bottles in my cupboard that rarely get touched because I can't bear to finish them, this is one of them. It has an incredible juniper flavour and you only need the lightest splash of tonic to get the best out of it.
St George Terroir
This stuff is not your normal gin at all, the flavour profile is completely different to anything else I've ever tasted. It is distilled with douglas fir, sage and bay so it's very savoury and while it pairs well with a crisp, light tonic my favourite use for this is actually this cocktail.
BUONGIORNO
1 oz St. George Terroir Gin, 1 oz Aperol, 1 oz lemon juice, 1 oz bergamot simple syrup, 1 oz egg white

I think I've got about 20 bottles of gin at the moment. Recently I've been drinking Gin Mare with Mediterranean tonic, a sprig of basil and a couple of cherry tomatoes as garnish which is absolutely delicious.
For most cocktails, negroni for example, I use Tanqueray, it's robust and has a good juniper base. You could use beafeater for this purpose but personally I find it a bit harsh. Martin Millers is my go to for Martinis, although I usually serve mine with a cocktail onion rather than a lemon twist. It's a very citrus forward gin, very smooth and usually quite reasonably priced.
Bargain wise, Aldi now have a "blackforest gin" which is basically monkey 47 at a much lower price point, it's a bit different to the usual but worth giving a go.

I grind my own at home but at work I use Union Roasted Cafetiere grind. They sell a few different varieties in Waitrose and they have usually been roasted and ground within the last few weeks.
You can also buy coffee from them direct, which means that they will have been freshly roasted and ground before they are put in the post. If you only order two bags the package fits through the letter box.

The smell is definitely noticeable in the kitchen but the fermentation should only last a couple of days.
I've made a vegan recipe without the fish sauce, I left out the sea weed and mushrooms and added carrots so it's not the same but as I mostly use it for adding lactic flavour to vegan cheese sauce it does the trick.
http://seonkyounglongest.com/vegan-kimchi/

I like to take slow cooked pork shoulder out and put it in a hot oven for a bit to get the edges crunchy while reducing the liquid from the slow cooker down to a sticky sauce and then re-combine after shredding.